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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 68 |
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A SWEETMEAT OF THIN SLIUCES AFTER DINNER OR WITH COFFEE, WRAPPED UP IT MAKES A LOVELY GIFT. STORE INA COOL PLACE FOR UP TO TWO WEEKS. Ingredients:
4 oz whole blanched almonds |
4 oz skinned hazelnuts |
4 oz candied orange peel |
4 oz chopped mixed peel |
pinch ground cinnamon |
pinh of ground nutmeg |
1 tablespoon brandy |
4 oz sweet biscuits - chopped up |
2 tablespoon clear honey |
2 bars of plain chocolate - 200 g each |
icing sugar for dusting |
Directions:
1. PRE HEAT GRILL
2. LIGHTLY OIL AN 8 IN ROUND SANDWHICH TINE AND LINE THE BASE WITH A CIRCCLE OF BAKING PARCHMENT.
3. PLACE ALMNONDS AND HAZELNUTS ON A BAKING TRAY AND TOAST UNDER THE GRILL, STIRRING UNTIL GOLDEN REMOVE FROM HEAT AND ALLOW TO COOL.
4. ROUGHLY CHOP THE BROWNED NUTS AND MIX WITH CANDIED PEEL.
5. PLACE IN A BOWL AND MIX WITH THE CINNAMON, NUTMEG, BRANDY, BISCUITS AND HONEY. SET MIXTURE ASIDE.
6. MEANWHILE PUT CHOCOLATE IN A BOWL OVER A PAN OF HOT WATER, SIMMERING AND STIR UNTIL MELTED.
7. STIR THE FRUIT AND NUT MIXTURE INTO THE MELTED CHOCOLATE AND POUR INTO THE PREPARED TIN.
8. LEVEL THE SURFACE WITH THE BACK OF A SPPON AND CHILL UNTIL SET.
9. TO UNMOULD, DREDGE A [IECE OF GREASEPROOF PAPER WITH ICING SUGAR, LOOSEN THE PANFORTE AROUND THE EDGES AND INVERT ONTO THE PAPER. DUST WITH ICING SUGAR AND THEN CUT INTO 15 - 2O WEDGES.
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